These Chocolate Almond Blondies make a nice change from the typical chocolate brownie. When I bake up a batch, they never last long at my house.
10 Tbsp. of unsalted butter, softened (one stick, plus 2 Tbsp.)
3 oz. of cream cheese, room temperature
2 cups light brown sugar, firmly packed
3 large eggs
2 tsp. vanilla extract
2 cups All Purpose flour (I used unbleached)
3/4 tsp. salt
3/4 cup milk chocolate chips
3/4 cup dark chocolate chips (bittersweet)
3/4 cup honey-roasted almonds, coarsely chopped
Heat oven to 350 degrees. Line two 8″ x 8″ pans with parchment so it overhangs two opposite sides (you’ll lift out the cooled blondies by those “handles”) . Spray the parchment and the two bare sides of the pans with baking spray, or grease the parchment and the two bare sides of the
In a small bowl, whisk together the flour and salt. Set aside.
In a large mixer bowl, using the paddle attachment, on medium-low speed, cream the butter, cream cheese, and brown sugar until very well blended and smooth; about two minutes or so. Scrape the bowl and paddle.
Add in the eggs and vanilla extract, beating on medium until well combined and smooth.
Add in the flour mixture gradually on lowest speed, beating just until blended.
Add in the chocolate chips and nuts on lowest speed just until mixed in.
Divide the dough evenly between the two pans and smooth it out with a spatula.
Bake for 20 to 25 minutes. Check the blondies early to make sure they’re not overbrowning; cover lightly with foil if they are. Remove them from oven when they’re golden all over the top and a toothpick inserted comes out clean. Cool the blondies in their pans on a rack for about 20 minutes. Lift them out of the pans using the parchment handles, and cool them further, still on the paper, on the rack.